CleanSmoke: The best part of smoke
THIS IS HOW WE CLEAN SMOKE
No trees need to be chopped for CleanSmoke. Because untreated sawdust from wood processing smoulders under controlled conditions.
The resulting smoke is condensed with drinking water. And then filtered in a multi-stage process, whereby it is purified from ash, tar and carcinogenic polycyclic aromatic hydrocarbons (PAHs).
What remains afterwards is pure smoke condensate trapped in drinking water.
For smoking food, the smoke condensate is freshly produced in a so-called smoke generator with the aid of compressed air to generate stable smoke.
THE BEST PART OF SMOKE
CleanSmoke is the sustainable alternative to conventional smoking in every respect.
Before the smoke comes in contact with the food, it is cleaned. Therefore it is free from harmful additives such as ash, tar and polycyclic aromatic hydrocarbons (PAHs).
All parameters such as time, temperature, humidity and circulating air speed meet the conditions of conventional smoking processes.
Hence CleanSmoke fully preserves such important characteristics as taste, colour or preservation.
WITH CONVENTIONAL SMOKING PROCESSES
Germany is one of the countries with the highest consumption of smoked foods per head. For example, smoked meat makes up to 60 per cent of the market share of all meat products.
The CleanSmoke technology is currently being used for about 10 per cent of smoked foods. This allows for a reduction of greenhouse gas emissions by 8 per cent, and of energy consumption by 7.2 per cent.
A consequent change to CleanSmoke can drastically reduce environmental impact and save resources.
The possible savings in Germany alone are estimated to be between 72,000. Additionally 3,000 tons of CO2 equivalents, 500,000 m3 water, and 600 million kWh of energy can be saved.
In addition, smoking with previously cleaned primary smoke products has significant benefits regarding the usage of resources (wood, fossil fuels) and cleaning products in smokehouses.
Overall, CleanSmoke has the potential of reducing the environmental impact of the meat production by around 55 per cent compared to conventional smoking methods.